Cioppino: Christmas Eve Stew of Seven Fishes from San Francisco

Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Learn to cook Cioppino.

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So how did I choose to do a recipe for the traditional San Francisco Cioppino stew for this Christmas Eve video?

We wanted to do a new episode for the traditional southern Italian Christmas Eve Seven Fish Dinner. I didn’t have time to cook seven separate fish dishes because I was hosting a holiday dinner for my office-mates the afternoon of the shoot.

I mentioned my dilemma when preparing Thanksgiving dinner with the Virginia branch of the family. “We were lazy last year,” my nephew confessed. “We just made a 7-fish cioppino.”

Problem solved. Cioppino, the famous fish stew invented down on Fisherman’s Wharf by the immigrant fishermen from Liguria and Sicily is just the quick and easy dish I need for a busy day in the kitchen with the cameras rolling.

The local tale is that when the boats were all in a big cauldron was put over a fire to cook the tomato broth. After selling their catch, the fisherman one by one would bring whatever fish were leftover on their boat. They “chipped in” and the dish they all shared on the wharf got its name. More likely the name is derived from the classic Ligurian dialect for the fish stew found around Genoa,  “ciuppin”.

This is an easy no mess recipe. Everything cooks in one pot. You can have cioppino on your table in way less than an hour. The briny seafood swims in a sweet rich San Marzano tomato bath. My favorite bite is dunking my garlic bread in the brothy sea-scented sauce.

Make sure you have plenty of napkins for your guests. You will get a little messy eating the crab and shrimp still in the shell.

If you want to make cioppino easier to eat take all of the fish out of the shells before serving. I like it best the messy way. I just love to scoop up some broth in each mussel and clam shell “spoon”. Any leftovers make a fabulous sauce for linguine.

If you want to cook 7 different fish dishes for your Christmas Eve dinner make some of my favorites. Choose from 11 fish recipes.

How about a luscious pork roast for Christmas or New Year’s dinner? I made it for my office holiday gathering. The butterflied loin is smathered with a rosemary and sage paste that infuses its flavor into the mellow pork while roasting in the oven.

I served the porchetta with potatoes roasted with rosemary and sea salt and finished with a drizzle of truffle oil and broccoli rabe sautéed in garlic-infused olive oil.

Make this fabulous porchetta dinner for your friends and family this holiday season.

Buon appetito! Happy Holidays! Treasure your time with family and friends at your table.

5.0 from 2 reviews
Cioppino Recipe: A San Francisco Treat for Christmas Eve
 
Prep time
Cook time
Total time
 
Cioppino is the classic San Francisco fish stew invented by Italian fisherman immigrants when the boats came in for the day. An easy and delicious dish for a very special meal.
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 steamed dungeness crab, cleaned and cracked
  • 6 mussels, scrubbed and debearded
  • 6 clams, scrubbed
  • 6 prawns or shrimp in the shell
  • 6 scallops
  • ½ pound calamari
  • ½ pound halibut or your favorite firm-flesh fish (sorry I called it haddock in the video)
  • 3 tablespoons EVOO, plus some to drizzle on top before serving
  • 1 small onion, halved and cut in thirds
  • 2 garlic cloves, crushed
  • 1 small red bell pepper, cut in 2-inch pieces
  • half a fennel bulb, cut in thirds
  • ½ teaspoon red pepper flakes
  • 2 bay leaves
  • 28 ounces San Marzano tomatoes, crushed well by hand or pureed
  • 2 big sprigs of basil
  • 2 sprigs of Italian flat parsley, plus some chopped to sprinkle on top before serving
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • (slices of sourdough bread to grill, optional)
  • (1/2 cup of polenta to feed the clams & mussels, optional)
Instructions
  1. Put the mussels and clams in a big bowl of cold salted water and top with a ¼ cup of polenta.
  2. Let sit for 30 minutes stirring once in a while to distribute the polenta over the shellfish. The clams and mussels eat the polenta and any sand inside the shell will be expelled.
  3. (Simple bread rubbed with garlic is a must have when you're eating the cioppino. Slice sour dough bread and toast 1 or 2 slices per person in a grill pan. Put some weight on the slices to ensure they get grill marks. Toast the other side. Rub with garlic and sprinkle with EVOO. Set aside.)
  4. Take the clams and mussels out of the polenta bath and wash them well. Debeard the mussels if necessary. Set aside.
  5. Leave the prawns in the shell. Cut down the middle of the back and remove the dark vein. Set the prawns aside.
  6. Cut the calamari tubes into one inch bands. If the tentacles are very large cut them in half.
  7. Leave the fish fillet whole.
  8. Put the EVOO and garlic in a large enamel pot over medium-high heat.
  9. Toss the garlic in the oil to release its flavor but don't let it take on any color, about 1 minute.
  10. Add the onions, fennel, red bell pepper, bay leaf and red pepper flakes to the pot. Add sea salt and black pepper to taste.
  11. Saute over medium-high heat until the onions are translucent, about 2 minutes.
  12. Over medium-high heat add the tomatoes and stir well.
  13. Add the basil, parsley and oregano.
  14. Cook the sauce until you reach the desired thickness. The volume should reduce by a third.
  15. First add the clams and mussels to the pot and give them a 2-minute head start.
  16. Next add the fish fillet, scallops, shrimp, calamari and prawns. Cover the pot and let it rapidly simmer for about 5 minutes.
  17. Then add the steamed crab and give the pot a good stir.
  18. Cook until the mussels and clams open, about another 4 minutes or so. Discard any mussels or clams that do not open.
  19. Put the cioppino in a large serving bowl.
  20. Top with chopped parsley and a sprinkle of a good finishing olive oil.
  21. Serve immediately with the grilled garlic sour dough bread to dunk in the sauce.
  22. Serves 4-6

 

Weekend Recipe: Cioppino

Cioppino -- A San Francisco Treat

Cioppino has been on my mind lately. Some of my fans asked me to share my recipe so I just had to make it today.

Cioppino is a San Francisco original created by the Italians on Fisherman’s Wharf in the 1800s. The local story is that when the boats came in at the end of the day a big pot with tomatoes was put on the fire and the fisherman “chipped in” pieces of that day’s catch. They’d call to those who hadn’t donated yet. “Hey Guiseppe you gonna chip-in-o? Ciopinno was born.

More likely Cioppino comes from the Ligurian dialect. Some of the earliest Italians who settled in North Beach were from Genoa and other parts of the region of Liguria. They were fisherman in Liguria and they became fisherman on the Wharf. Cioppino is probably derived from “ciuppin” which in the Ligurian dialect means “little soup”, a fish stew.

This is an ecumenical dish. Sicilians later joined the Genoese on the Wharf along with Portuguese fisherman. They all added their own touches to this dish and the pot on the Wharf probably had different fish each day depending on what was left over on the boats.

I’m using local halibut, clams, mussels, calamari and prawns. Oh, and dungeness crab. I couldn’t find any in the fish markets. We’re out of season here in San Francisco. I was desperate. I went to see my friend Gigi at Sotto Mare in the Village. Gigi wasn’t there but Louisa hooked me up with a big, beautiful crab from the waters off Oregon.

This is really an easy dish to make. Saute the vegetables and herbs, add the tomato and simmer until you reach the consistency you want. I like a thicker tomato sauce but still with enough broth to dunk a piece of toasted sour dough garlic bread. Once the sauce is to the proper consistency put in the fish, cover the pot and simmer until the mussels and clams open. Top with basil, parsley, a drizzle of a good finishing EVOO and your ready to dive in.

The fish is just cooked through, tender and sweet bathed in the tomato sauce scented with onion, garlic and herbs. The sparkle of the red pepper flakes hits the back of your mouth as you swallow each bite. The zesty flavor of the sea in a bowl.

Make the tomato base and use any fish that you like. Make Cioppino you’re own. Here’s mine. Buon appetito.

[amd-recipeseo-recipe:65]

 

 

 

Scranton, PA Does North Beach Italian

Cioppino: North Beach to Scranton; photo by Kelly Sue DeConnick
Cioppino: North Beach to Scranton; photo by Kelly Sue DeConnick
Cioppino: North Beach to Scranton; photo by Kelly Sue DeConnick

I’ll do The Scranton Times Tribune a huge favor and refrain from telling any Dunder Mifflin jokes in this post. It’s the least I can do, since this article they ran explains how the fabulous one-pot alternative to the traditional Christmas Eve  7-fish meal that originated here in North Beach – Cioppino – was a winner in their “Recipes We Love” contest!

Cioppino, for the uninitiated, is a seafood stew made with crab, clams, shrimp and various other types of fish. It was created in the late 1800s by Italian fishermen from San Francisco’s North Beach area. As the story goes, a group of them gathered after a long day at sea and began throwing that day’s catch into a large soup pot.

In addition to giving the recipe, the article tells the lovely story of how its owner, 91-year-old Lithuanian immigrant, Ann Randazzo, inherited it from her Italian-American mother-in-law who’d worked in a cannery in San Jose early last century. It’d been given to her by a Portuguese-born friend of hers. The head spins at the global span of this recipe’s history!

But it’s travelled too far for me.  Let me bring this recipe back to its North Beach roots. I’ll post my cioppino recipe soon. But here are some suggestions in the meantime.

Ingredient Modification

  • No stewed tomatoes. Use San Marzano from Italia.
  • No green onion. Rough chop a half of yellow onion.
  • Save the chopped parsley to spread over the finished dish. Throw in 2 parsley sprigs to the sauce instead.
  • No king crab. 1 or 2 fresh dungeness crabs, broken into pieces. See my linguine with crab sauce to see how to handle fresh crab.
  • No imitation crab. Put in a couple filets of fresh sea bass or your favorite fish.
  • No chopped canned clams. Just use 2-3 fresh little necks/person instead. You could add some mussels too.

Instruction Modification

  1. Give the crab pieces a head start when the sauce is simmering just below the boil, 2-3 minutes. Then put in the fish filet and the shrimp. Watch them they might be done in less than 15 minutes. Don’t go too long with the crab, shrimp and filets because they’ll continue cooking for the 3 or so minutes it will take the clams/mussels to open.
  2. When the shrimp are starting to go pink and curl and the filets are no longer very translucent add the little necks and mussels if your using them. The sauce is done when the clams/mussels open. Discard any clams/mussels that don’t open.
  3. Mrs. Rendazzo says she likes to let the sauce stand for an hour or two. I wouldn’t. The fish will be way overcooked. Serve immediately.
  4. Top each bowl with a drizzle of good EVOO and the chopped parsley.
  5. No grated cheese. Savor the fresh unadulterated taste of the sea.